This 72 Hours Pizza Dough Recipe Makes The Best Pizza I Have Ever Made

By Vincenzo's Plate

Ingredients

Instructions

1. Day 1: mix a handful of the flour into the bowl with the 650 ml cold water, add the yeast to the water and mix well to activate it.
2. In a large bowl, loosen the flour, make a well, add the salt, then gradually add the yeast mixture and mix with one hand, adding water as you go and knead in the bowl until all liquid is absorbed and a dough forms (about 20 minutes).
3. Knead the sticky dough on a clean surface, pushing it forward and back and rotating it, until smooth.
4. Return the dough to the bowl, cover with a damp cloth and rest for 30 minutes. Then knead briefly for 5-10 minutes.
5. Drizzle the extra virgin olive oil over the dough and in the bowl, knead 1-2 minutes to incorporate, then cover with a damp cloth and plastic wrap.
6. Rest the dough outside the fridge for 2 hours, then refrigerate overnight.
7. Day 2: knead the dough for 10 minutes, cover with a damp cloth and wrap in plastic, rest outside the fridge for 2 hours, then refrigerate for one more day.
8. Day 3: take the dough from the fridge once it has expanded and feels soft, turn it out and divide into six 270 g pieces.
9. Shape each piece into a smooth, tight ball and place in a pizza tray or airtight containers. Let rise for 4 hours until ready to stretch.
10. Sauce: crush the whole peeled tomatoes in a bowl with a tomato crusher for a rustic sauce, add a pinch of salt, stir and set aside. Cut the mozzarella and other toppings.
11. Semolina: coat each ball lightly in semolina, shaking off excess, then press gently on both sides avoiding the edges.
12. Drape the dough over an inverted large bowl and pull down evenly to form a round, then flip and stretch the other side for an even circle. Place on a wooden peel, rough side up.
13. Heat the oven to 350°C/662°F. Spread sauce with a ladle, sprinkle Pecorino Romano, place 6-8 basil leaves, top with mozzarella and drizzle with olive oil.
14. Shake the peel gently to make sure the dough moves freely, then slide the pizza into the oven.
15. Bake 3 minutes, turning every 30 seconds; then turn every 5 seconds if needed until crust is crispy, about 25 more seconds. Slice and serve hot.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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CheeseTomatoMozzarella cheesePecorino cheeseSemolina